Eggless Crispy Chocolate Chip Cookies using Condensed Milk

Jump to Recipe

(from 10 reviews)
123
Eggless Chocolate Chip Cookies

TOP RATED

Eggless Chocolate Chip Cookies Recipe

Prep TimeCook TimeMakes
20 Mins18 Mins43 Cookies
AuthorCategoryMethod
CookiesBaking
Eggless Crispy Chocolate Chip Cookies using Condensed Milk
5.0 from 10 reviews
An amazing recipe to prepare the famous chocolate chip cookies without eggs, but using sweetened condensed milk instead.
Ingredients:
  • 1 cup Butter Softened (I Used Smart Balance 50/50 Blend)
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Sweetened Condensed Milk (for 2 eggs and I Used Eagle Brand Fat Free Milk)
  • 1/2 Teaspoon Vanilla Extract (Not Mentioned In The Original Recipe But I Included It)
  • 2.25 Cup All Purpose Flour (I Used 2 Cups Flour And 1/4 Cup Cocoa Powder Instead, See My Notes)
  • 1 Teaspoon Baking Powder
  • 1.75 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
  • Optional Nuts (I Used Chopped Walnuts For 1 Batch)
Procedure:
  1. Preheat the oven to 350F (180C) for 15 minutes.
  2. Grease baking sheets or line it with parchment paper.
  3. Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
  4. Pour in the condensed milk, vanilla extract and beat to combine.
  5. In a separate bowl, sift the flour, cocoa and baking powder and combine well.
  6. Stir into the butter mixture, then add the chocolate chips, nuts (if using).
  7. Combine it well using a spatula. Don't beat it.
  8. Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
  9. Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
  10. Let the cookies cool for 5 minutes in the baking sheet itself. Don't try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
  11. After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
My Notes:
  1. I had only white chocolate chips in my pantry. White chocolate chips with all purpose flour, will have a pale look, so to give a contrast in color, I mixed 1/4 cup of baking cocoa (Dorste) to 2 cups of all purpose flour, not changing the 2.25 cups of flour mentioned in the original recipe. So if you have semi-sweet chocolate chips, you can just use all purpose flour alone to bake the usual chocolate chip cookies.
  2. The cookies were very sweet. I would suggest reducing the chocolate chips to 1.25 cups and add some chopped nuts or quick cooking oats instead.
  3. If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
  4. The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Eggless Chocolate Chip Cookies

Early yesterday morning I started my baking expedition. First I started with the Eggless Coconut Macaroon recipe. One of my friends wanted a substitute for coconuts. I thought that carrots might work out and tried the exact same recipe with grated carrots instead. What was I thinking? Not all light bulb flashes are as good as eggless ice cream or apple puran poli.

Fortunately I test baked only 4 or 5. The carrots were not cooked and had a raw smell and I did not have the patience to bake it further. So I abandoned it halfway. Now what to do with the rest of the batter? Recently in a magazine I came across a recipe for Carrot Appams (deep fried dumplings). Already this batter had all purpose flour, carrots and condensed milk, so I asked my mother to tweak it a little and prepare appams, which by the way tasted so much better than my carrot macaroons.

With a beautiful climate and abundant sunshine, I did not want to waste the day, when my husband and myself always complaint that we don't have enough sunlight to take good pictures. So I decided to try another recipe in spite of the "not-so-good-result" in the morning. This time I did not want to experiment anything on my own, so went with a recipe from the book "Cookies" by Pippa Cuthbert and Lindsay Cameron Wilson.

The condensed milk chocolate chip cookies is the first recipe in the book and is also egg less, so I didn't have to modify anything at all. Good for me! As always I test baked 3 cookies first and was waiting eagerly to see how it turns out. As I have not used all purpose flour alone as mentioned in the recipe, I was not able to check for the golden brown color, to take it out from the oven.

I checked the cookies after 17 minutes and it felt right. When I touched it in the middle, it did look like it was not baked, but once I left it in the baking sheet itself for 5 minutes, it became hard. It had the proper shape, thickness and looked like store bought cookies. It tasted amazingly delicious. Crisp on the outside, chewy on the inside, but little sweet for our taste. I think the sweetness was because of the white chocolate chips I used. I can't wait to try the original recipe (with all purpose flour and semi sweet chocolate chips) to taste the traditional chocolate chip cookies, but egg less.

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:

123 COMMENTS

  1. Nirvana

    I just made these!!!
    And they are fabulous!!! just like real cookies!!! thanks so soo much!!! love ur recipes 🙂

    You’re welcome Nirvana.

  2. Raechel

    we have a question…. what do you preheat the oven to? 🙂

    The empty oven at 350F/180C for 15 minutes as mentioned in the recipe.

  3. The Best Chocolate Chip Cookie Recipe Ever! | Madhuram's Eggless Cooking

    […] Eggless Brownies using Brownie Mix and Flaxseed MealEggless Carrot Cake or Muffins (with Bananas)Eggless Crispy Chocolate Chip Cookies using Condensed MilkAnnouncing Egg Substitute Event – VinegarEggless Banana Ice CreamAnnouncing Baking Event Using Egg […]

  4. Devina

    Hello.
    I must add hearty congratulations for creating this valuable resource for us ‘wannabe masterchefs.’
    I did try the recipe without cocoa and the cookies tasted great BUT I made the mistake of flattening them a little too much as I was trying to make GIANT cookies for our mela on Sunday. So they came out too thin and crispy. Will persevere!
    Thanks again,
    Devina
    London.

    You’re welcome Devina. Thank you very much for taking the time to record your feedback.

  5. MITA

    WHAT IS ALL PURPOSE FLOUR? UNDER WHAT NAME IS IT SOLD IN INDIA?

    Its nothing but plain Maida, Mita.

  6. shibani

    hi Madhuram
    I made this cookies today. It was awesome and really fantastic . I made them chewy and used 1/2 whole wheat flour. Thanks for posting amazing recipes.

    You’re welcome Shibani.

  7. funstuff4

    I came across your site from a google search and I am so glad I found it. I am so excited to try your recipes. Yesterday, I made The BEST Chocolate Chip Cookies and it�s Eggless too! and loved it. I want to try this recipe and since I found a chocolate chip cookie recipe that I like, do you suggest making this with the cocoa or all flour. Which do you think tastes better? Thanks again.

    Thank you for your kind words of appreciation. I have tried only the cocoa variation of this recipe. Haven’t tried without the cocoa, so it is hard to tell which one is the best.

  8. Krishna Jivani

    I made it twice in the same day! 😯 My children simply loved, ate everything and ask for more!!!

    Thank you very much for this wonderful site!!!

    Wow! That’s some enthusiasm you have got. You’re welcome Krishna Jivani.

  9. Jyothi Mcminn

    I use 1pkg. of betty crockers yellow cake mix, 1 stick of butter, 1 cup of nuts, 1 cup of white and choc.chips, 1/2cup of oil. Mixtogther to make a soft dough. roll into balls and put on Pams sprayed baking pan and bake in preheated oven for 7-12 minutes at 350. It is great.

    That’s a great recipe Jyothi. Thank you very much.

  10. Rebecca

    These chocolate chip cookies were excellent, thank you SO much. I have a son who is allergic to eggs, so we were both able to enjoy these. 🙂

    You’re welcome Rebecca.

  11. freya shah

    i really think these cookies are going to be tasty ,i am sure they will be really tasty, thank you

    Thanks Freya.

  12. Veena

    Hi, I truly appreciate your site, coming from a eggless home myself and applaud you for the effort that goes into keeping it going. But all that i was trying to say was that when i print a recipe off a site i would like to be able to believe that i have everything that i need to know on the page in front of me. often times you dont use the recipe till much later and it is difficult to recall what you might have read in a page long post and make the adjustments when you begin baking. It would really help if the list of ingredients matched the instructions on procedure to be followed. thanks.

    Hi Veena, when you take a print out from here, the My Notes section also will be printed. I was slightly offended by the tone of your comment. Anyways I’ll do the necessary changes in the appropriate place to make it more clear. Thanks.

  13. Veena

    Hey I just went through what i thought was a very exciting recipe and was looking forward to baking with my daughter, when i noticed a total disconnect between the ingredients and the step by step procedure! hello how can you guys claimed to have tried it and go on to recommend it if the two do not match up 😕

    Hi Veena, I think you have not read the My Notes section. The original recipe calls for 2 and 1/4 cups of all purpose flour but I have used 2 cups of all purpose flour and 1/4 cup cocoa instead which I have mentioned it very clearly in the 1st point in the Notes. I think you are talking about this only. I wish you had read the post completely.

  14. Nayna

    I just read through this blog and realised the answer to my question so thanks in advance.

  15. Nayna

    Two sticks of butter equals to how much butter? Would these work in a microwave, I do not have an oven 🙁

    Nayna, 2 sticks of butter is 1 cup, which is around 225gms. Sorry, I don’t use microwave oven for baking.

  16. Sukshma

    Is it okay to substitute All Purpose flour with Self Rising flour? What’s the difference? Also what’s the deal with baking soda and baking powder? Aren’t both used in baking?

    Self rising flour is all purpose flour plus baking powder and salt. So a recipe using self rising flour will not call for additional salt and baking powder. It is sometimes used instead of all purpose flour while baking egg free to give the lift that eggs would give. But I’m pretty sure that simply substituting that for all purpose flour and omitting the eggs in the recipe will not give the desired results. I have not experimented this.

    You can substitute one with the other but you would have to adjust the quantity of baking powder accordingly.

    Baking powder and baking soda are different and cannot be used interchangeably. Check the following for exact details.
    http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

  17. Sukshma

    Looks good… I was searching for some eggless recipes and accidentally came across this website.I will surely try making these cookies with my daughter over the weekend!

    Thanks!

    Welcome to my blog Sukshma. Please try the recipe and let me know if you liked it.

  18. Tina

    your cookies are yummy! I think they were super light, yet very tasty!

    Thanks Tina.

  19. Nanki

    Hello ~ thank you sooo much for this wonderful recipe ! Its marvelously delicious ! And your website layout is amazing 😀

    Regards,
    Nanki

    You’re welcome Nanki.

  20. pragya

    hi! i would love to try this recipe! but i dont know how much 2 sticks butter is?? can u tell me in grams?

    2 sticks is 1 cup or approximately 225 gms, Pragya.

  21. shalini

    Thanks for your suggestions I will try this the next time I bake them …it is a great eggless recipe …they baked perfect except for the fact that they are thin like dosas 😆 Thanks for having this wonderful blog I have been searching so long for eggless recipes as My daughter is allergic to eggs and we banned any egg containing items from our house.Now I can bake cookies and cakes and what not with the recipes from your website.Thanks a ton!!!! 🙂

    You’re most welcome Shalini.

  22. shalini

    My cookies sort of melted in the oven as a result they were thin after they baked..they tasted ok as I removed them after 7-8 mins of baking….still I am wondering what I did wrong..I followed the recipe to the T.

    Shalini, thanks for trying the recipe. There are couple of reasons why cookies spread very much. 1) If the butter is very soft. Keeping it at room temperature for 30-40 minutes should be fine. If you press your index finger on the stick of butter, you should be able to leave a fingerprint and slight indentation on the stick but shouldn’t be soft in appearance. 2) Also if you use a warm baking sheet the cookies will spread very much. The very first time I baked choc. chip cookies, I had placed the empty baking sheet on the oven while it was preheating and when I dropped the batter and kept it in the oven the cookies became like dosa/crepes.

    Also it’s advisable to test one cookie first. If you think it’s spreading, keep the dough in the fridge for about 30 minutes and then bake, it should be fine.

  23. Indian Recipe Video's

    Love your blog and so pleased you’re updating again. Looking forward to checking out your new recipes